News

The award, which is sponsored by the French Society for the Study of Lipids and is the highest honor in the field of lipid food chemistry, was recently presented to Decker at the EuroLipid Federation meetings in Leipzig, Germany.

Discover the passion and excitement behind UMass Food Science through the eyes of our students!

The Department of Food Science again ranked No. 1 in the U.S. and No. 5 globally out of 250 institutions in the Food Science and Technology category. Food science has placed among the Top 10 in the global rankings since 2018 and has placed first in the U.S. at least four times. 

Phi Tau Sigma is the preeminent honor society for food scientists. It hosts various professional development and networking activities for members. 

The Wu Lab is seeking a highly motivated PhD student with a full research assistantship to join the team in Spring 2026. The research focuses on functional foods, precision nutrition, and gut microbiome.

The winning flavor in the annual ice cream competition among University of Massachusetts Amherst food science majors – called $treet Nut$ – combined a profile of “sweet, salty, spicy and smoky” to create a frozen version of the aromatic roasted nuts sold from a cart on New York City streets.

Seven UMass Amherst undergraduates have been named Spring 2025 Rising Researchers in recognition of their outstanding research, scholarship and creative activity in a variety of fields.

Shuli Rosenfeld’s (’25) research aims to improve the qualities of plant-based meat and dairy alternatives to make them more appealing to consumers.

Four student groups are finalizing their original frozen flavors as they prepare for the 11^th Annual UMass Food Science Ice Cream Product Development Competition.

Congratulations to Dr. Hang Xiao for receiving the 2025  ASN McCormick Science Institute Research Award.